Lime Bars with Cardamom Shortbread Crust

Are you there, butter? It’s me, Kari. It’s been two days since my last consumption. But fear not, ye fellow unholy butter adherents, these zesty lime bars are just the ticket to redemption, especially if you’re looking for an afterword to last week’s Key lime pie. As with all things bless’ed by the mind of Alice Medrich, these lime bars come together in a snap and taste every skosh as delicious as you’d want them to: zingy and lime-saturated with a cardamom bite to the vanilla shortbread, just for good measure. Fresh grated ginger would also be at home in this recipe, and Apt. 2B Baking Co. whipped up a version last year that does just that. This is the last of the California citrus recipes for sometime, but there’s plenty in the archives to help keep your head above these wintry waters.

Lime Bars with Cardamom Shortbread Crust
Adapted from Alice Medrich, Pure Dessert

I highly recommend using fresh-ground cardamom straight from the pod. It can't be beat!

For the shortbread crust
1 cup all-purpose flour 
1/4 cup granulated sugar
1/4 teaspoon fine-grain sea salt
1/2 to 1 teaspoon ground cardamom, to taste (depends on how fresh your spice is!)
8 tablespoons (one stick) unsalted butter, melted
3/4 teaspoon vanilla extract

1.  Preheat oven to 350 degrees. Line the bottom and sides of an 8" x 8" baking pan with foil. Mix the dry ingredients in a medium bowl. Drizzle the butter and vanilla over the top and whisk it all together until evenly moistened. I was using cardamom straight from the pods, so a half-teaspoon was a goodly amount; taste, and add more if if your cardamom isn't as pronounced as you want it to be. Press the dough evenly across the bottom of the pan, and bake for 25 to 30 minutes until crust is golden brown. Meanwhile make the filling!

For the filling
1 cup granulated sugar (Medrich adds an additional two tablespoons)
3 tablespoons all-purpose flour
3 large eggs
1 1/2 teaspoons lime zest
1/2 cup strained, fresh-pressed lime juice

2.  Stir together the sugar and flour in a large bowl. Whisk in the eggs, then the zest and lime juice. When the crust is ready, turn down the oven to 300 degrees F. Pour the filling onto the hot crust and bake for 20 to 25 minutes longer until filling no longer jiggles when tapped.

3.  Set on a rack to cool completely in the pan. Once cool, lift up the foil liner and transfer to a cutting board. Cut into nine, 16, or 25 squares (or whatever!), and top with a little powdered sugar for looks if so inclined. Will keep for three days covered in the fridge; taste is still good for longer, but the shortbread softens.